One Pot Olive Chicken and Lemon Rice

Prep Time : 15 minutes Cook Time : 1 hour 6 servings

For the Chicken and Marinade

  • 6 chicken thighs bone-in, skin-on
  • 1 lemon zest and juice
  • 1 tbsp olive oil
  • 5 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp salt

For the Rice

  • 2 tbsp olive oil divided
  • 1 yellow onion finely chopped
  • 5 cloves garlic minced
  • 1 tbsp dried Italian seasoning
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 1/4 cups white rice washed well
  • 1 (6 ounce) can California Green Ripe Olives drained and roughly chopped
  • 1 (14 ounce) can artichoke hearts drained and quartered
  • 1 3/4 cups low-sodium chicken broth
  • 1/4 cup fresh lemon juice (from approx. 2 lemons)
  • Fresh chopped parsley to garnish
  • Fresh chopped oregano to garnish

For the Olive and Feta Topping

  • 1 (6 ounce) can California Green Ripe Olives drained and halved
  • 1 (6 ounce) can California Black Ripe Olives drained and halved
  • 8 ounces feta cheese cut into cubes
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tsp fresh parsley diced

Directions

For the Chicken and Marinade

  • Combine the chicken and marinade ingredients to a large zip-lock bag. Mix well to coat the chicken in the lemon and herbs and set aside to marinate for at least 20 minutes to overnight.

For the Rice

  • Heat olive oil in a large, heavy-bottomed, oven-safe skillet over medium-high heat. Remove the chicken thighs from the marinade, discarding the zip-lock bag and any leftover marinade. Place the chicken in the skillet, skin-side down, and cook until golden brown, approximately 5 minutes. Flip the chicken over and cook the other side for an additional 4-5 minutes more.
  • Remove the chicken from the skillet and transfer to a clean plate. The chicken will not be fully cooked, that’s ok.
  • Pour off excess fat and carefully scrape off any burnt bits stuck to the bottom of the skillet with a scrunched up, slightly damp, paper towel. If the burnt bits do not come off, clean the skillet (see note 2).
  • Return the skillet to the stove. Add the remaining 1 tablespoon of olive oil to the skillet over medium-high heat. Add the diced onion and sauté for 4-5 minutes, or until translucent. Add the garlic, dried Italian seasoning, oregano, salt, and rice to the skillet and mix well to combine with the onion. Cook, stirring continuously, for 2-3 minutes.
  • Add the green olives, artichoke hearts, low-sodium chicken broth, and lemon juice to the rice and stir to combine. Bring rice to a simmer and place the chicken on top.
  • Remove from heat and cover the skillet with a lid, baking sheet, or piece of foil. Transfer to the oven to cook for 30 minutes covered, plus an additional 15 minutes uncovered, or until the rice has absorbed all liquid and chicken is fully cooked.
  • Remove from the oven and allow to cool for 5-10 minutes. Garnish with fresh chopped parsley and oregano and serve with herbed olives and feta (see below). Enjoy!

For the Olive and Feta Topping

  • In a medium bowl combine the black olives, green olives, feta cheese, olive oil, lemon juice, and fresh parsley.

NOTES

  1. This recipe calls for an oven-safe skillet that is at least 12.5 inches.
  2. You may also de-glaze the pan with a splash of dry white wine.
Recipe by:

The Forked Spoon